Progressive Freeze-Concentration of Model Liquid Food.

Prevention of Initial Supercooling in Progressive Freeze-concentration.

A physical method is proposed that uses a cooling plate with many small holes to prevent initial supercooling in progressive freeze-concentration, and thus avoid serious contamination of the ice produced. The higher chance for ice nucleation of the water molecules in the holes due to the temperature gradient in the cooling plate resulted in the initial supercooling being completely prevented. A...

Effect of Flowrate and Coolant Temperature on the Efficiency of Progressive Freeze Concentration on Simulated Wastewater

Freeze concentration freezes or crystallises the water molecules out as ice crystals and leaves behind a highly concentrated solution. In conventional suspension freeze concentration where ice crystals formed as a suspension in the mother liquor, separation of ice is difficult. The size of the ice crystals is still very limited which will require usage of scraped surface heat exchangers, which ...

Concentration of Liquid Foods

Concentration of Liquid Foods

Concentration of Liquid Foods